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Thai Green Chicken Curry

Thai Green Chicken Curry
Thai Green Chicken Curry
  • Difficulty
    Easy
  • Number of servings
    10

Spicy green curry with lemongrass and kaffir lime

Ingredients
MAGGI Coconut Milk Powder 1kg - Srilankan
MAGGI Coconut Milk Powder Mix. 1kg
  • 300 ml Oil
  • 1.4 kg Chicken thigh Diced
  • 100 g Thai Green Curry Paste
  • 150 g MAGGI Coconut Milk Powder Mix
  • 460 ml Warm water
  • 24 g Ginger Julienne
  • 1 Green Capsicum Diced
  • 1 Lemongrass Split and crushed
  • 4 Kaffir lime
  • 3 Birdseye chillies Chopped (optional)
  • 2 Zucchini Diced
  • 1 Bunch Coriander leaves Chopped
  • Jasmine rice Cooked
Preparation
  • 1
    Heat oil in a large pan over medium heat. Sautee combined chicken with Thai Green Curry Paste for 5 minutes.
  • 2
    Dissolve MAGGI Coconut Milk Powder Mix with warm water in a bowl.
  • 3
    Add Coconut Milk, ginger, capsicum, lemongrass, kaffir lime leaves, chillies to pan. Bring to the boil.
  • 4
    Reduce heat and simmer until chicken is cooked. Add the zucchini 5 minutes before serving.
  • 5
    Serve with steamed jasmine rice and garnish with coriander leaves.

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